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Crock Pot Creamy Chicken Parmesan Soup Recipe

Crock Pot Creamy Chicken Parmesan Soup Recipe
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★★★★★

5 from 14 reviews

This Crock Pot Creamy Chicken Parmesan Soup is a comforting, hearty, and creamy soup that combines tender slow-cooked chicken with Italian flavors, rich Parmesan cheese, and a touch of cream. Perfect for cold days, this easy-to-make soup fills your kitchen with inviting aromas and delivers satisfying flavor with minimal hands-on time.

Ingredients

Scale

Main Ingredients

  • 2–3 boneless, skinless chicken breasts or thighs
  • 4 cups low-sodium chicken broth
  • 1 small yellow onion, finely chopped
  • 3–4 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1 (14.5 oz) can crushed tomatoes
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Thickening Agent (Optional)

  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions

  1. Prepare the base: Place raw chicken breasts or thighs at the bottom of the crock pot. Add finely chopped onion, minced garlic, Italian seasoning, and optional crushed red pepper flakes on top. Pour in the crushed tomatoes and low-sodium chicken broth.
  2. Slow cook the soup: Cover the crock pot and cook on low heat for 6–7 hours, or alternatively on high for 3–4 hours, until the chicken is tender and cooked through.
  3. Shred the chicken: Remove the cooked chicken from the crock pot and shred it with two forks. Return the shredded chicken to the crock pot and stir to combine.
  4. Add creaminess: Stir in the heavy cream to give the soup its signature creamy texture.
  5. Optional thickening: If a thicker consistency is desired, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Add the slurry to the soup and stir well to thicken.
  6. Incorporate Parmesan cheese: Gradually add the freshly grated Parmesan cheese while stirring constantly until the cheese is fully melted and incorporated within the soup.
  7. Final simmer: Cook the soup uncovered on low heat for an additional 20–30 minutes to meld flavors and achieve the perfect consistency.
  8. Season and garnish: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with freshly chopped parsley.

Notes

  • Using low-sodium broth helps control salt levels; adjust salt accordingly to taste.
  • Chicken thighs can be used instead of breasts for juicier, more flavorful meat.
  • Parmesan cheese should be freshly grated for best melting and flavor.
  • If you prefer a spicier soup, increase the amount of crushed red pepper flakes.
  • The cornstarch slurry is optional; omit for a thinner broth-style soup.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently to avoid curdling.

Nutrition

Keywords: Chicken Parmesan soup, cream chicken soup, crock pot recipes, slow cooker soup, creamy Italian soup, comfort food, easy soup recipe

Find it online: https://islawhite.com/crock-pot-creamy-chicken-parmesan-soup-recipe/